Sunday, January 1, 2012

Mexican Fiesta Dip

WAY back when......when I was in college and living in an apartment all by myself, I had a New Year's Eve Party with some college friends.  Well, the party ended with me kicking everyone out because someone EXTREMELY drunk showed up to my party and made a "mess" ALL over my bathroom, (use your imagination here) BUT, the food was excellent!  LOL

There was a dip in particular that everyone raved about, and I had a hard time walking away from!  After that day, I made it all the time.......in the microwave.  Hey, I was single, LOL!  It's been YEARS since I've made it, but I'm here to tell ya, it's just as good as I remembered!  Of course, I added my own spin on it (plus it's been so long since I've made it, I really can't remember exactly what the recipe is!) and cooked it in the slow cooker!  I love how cooking it all day melded it all together and really brought out the spiciness!

If you don't like spicy, then keep the jalapenos out, or just add 1/4 or 1/2 of what I added.  You are in total control of this! ;)

This would be a great appetizer at any party! And it takes hardly any time at all to prepare!  Enjoy!

P.S.  Since our camera has gone missing, all the pictures were taken with my Smart Phone!  Thank goodness for Smart Phones!  LOL

Mexican Fiesta Dip

Ingredients:
1 16 oz. can Refried Beans
1 15 oz can Hormel Chili with beans (or whatever brand you like)
1 clove garlic, minced (I used Tastefully Simple Garlic Garlic in replacement!)
1 small onion, chopped
1/2 cup jarred sliced jalapenos (warning, it is very spicy with this amount of jalapenos)
1/2 block cream cheese
1 cup shredded Mexican blend cheese

Directions:
In your crock, dump the refried beans, chili, garlic, onions and jalapenos.
 Give it a good stir and cook on LOW for 2-3 hours (or more is fine, won't hurt anything!)

Add your cream cheese and stir until well-mixed.

Next, add your shredded cheese and stir until well-mixed.
Switch to WARM.
Serve with some yummy tortilla chips.
Enjoy!

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